Tarte flambée with tuna sauce

Tarte flambée with tuna sauce

Total: 30 min. | Active: 15 min.
Nutritional value / portion: 746 kcal
, Fat: 47 g
, Carbohydrate: 72 g
, Protein: 36 g

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tuna sauce

1 tin white tuna in oil (MSC-approved, approx. 80 g)
20 g anchovy fillets
1 tbsp capers
100 g crème fraîche
a little salt
a little pepper

To bake the tarte flambées

2 rolled tarte flambée dough
100 g crème fraîche
1 red onion, thinly sliced
300 g boiled meatloaf in slices
50 g rocket
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How it's done

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Tuna sauce

Drain the tuna, anchovies and capers, puree with the crème fraîche, season.

To bake the tarte flambées

Place the dough on two trays along with the baking paper. Spread the crème fraîche over the top, cover with the onions.

Bake each tray for approx. 15 mins. on the bottom shelf of an oven preheated to 220 °C (or both for approx. 15 mins. at 200 °C in a convection oven). Remove from the oven, top with the meat. Spread the tonnato sauce and rocket over the top.

Good to know
Tip: Use roast beef instead of roast pork.

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